Pear Cinnamon-Sugar Skillet Cake
A fall-inspired buttermilk skillet cake, filled with pears and pecans and scented with cinnamon sugar.
Some days I get a baking itch that begs to be satisfied. Often it’s not even about eating all of the deliciousness afterwards (although sometimes it is, let’s be honest here), but I just have the urge to pull out some ingredients and make something with them. More often than not I give in, and wonderful things happen.
Like this pear cinnamon-sugar cake baked in a skillet. Pure spur-of-the-moment inspiration, execution and satisfaction.
It was a dreary afternoon and I found myself alone for a few hours. I should have taken a nap or watched something super girly, or painted my nails. But instead I baked, without distraction. I had a few lovely pears that needed to be used up, and I was in the mood for something cinnamony and comforting.
This hit the spot perfectly. Not only was it easy and fun to put it together, but it was delicious too!
baking tip:How to make cinnamon-sugar
Cinnamon sugar is one of my favorite fall “spices”. I store a jar of it on the counter to mix into coffee, sprinkle on toast, and use in my baking. I’ve found the best ratio is 4 parts sugar to 1 part cinnamon. For example, 1/4 cup sugar to 1 tablespoon ground cinnamon.
Pear Cinnamon-Sugar Skillet Cake
Ingredients
- ¼ cup unsalted butter , at room temperature (56 grams)
- ⅔ cup packed light or dark brown sugar (142 grams)
- ½ teaspoon vanilla extract
- 1 large egg
- 1 cup all-purpose flour (120 grams)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup buttermilk (120 ml)
- 2 pears sliced
- ½ cup pecans , chopped (55 grams)
- 1 ½ tablespoons cinnamon sugar , see note
Instructions
- Preheat oven to 400°F. Grease a 9-inch cast iron skillet with butter.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and brown sugar until light and creamy, about 2 minutes. Add the vanilla and egg and mix until combined.
- In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Add to the mixer in 3 additions, alternating with the buttermilk. Fold in half of the chopped pecans.
- Spread the batter into the prepared skillet. Arrange the pear slices on top. Sprinkle with cinnamon sugar and the remaining chopped pecans.
- Bake until edges of the cake are golden and a toothpick inserted to the center come out with a few moist crumbs, about 20-25 minutes. Serve warm or at room temperature.
Notes
NOTES
- Make cinnamon sugar by combining 1/4 cup sugar and 1 tablespoon ground cinnamon. Store unused cinnamon sugar in an airtight container.
- This recipe can be easily baked in a 9-inch round cake pan. Grease and flour, and line with parchment paper and proceed with the recipe as written.
Wow I love the pears, what a shade of red! Love lazy afternoons of baking, It is one of those times you can revisit this classic cakes.
I love recipes like this! Skillet cakes are freaking awesome!
Thanks! And I agree, skillet cakes are the best!
Such a lovely cake, perfect for this time of the year!
I have just one question: when I put fruits on the batter, once the cake has cooked they disappear, since the batter completely covers them! How can I make them visible even after baked?
Thanks!
xo, Elisa
Give this recipe a try, arranging the fruit on top just like you see in the pictures. Hopefully some of them will still be visible after baking, like mine were. Good luck!
I don’t think I could love this more. Pears! Cinnamon! Fall!!!
omg, that looks seriously yummie. my boyfriend just looked over my shoulder and immediately wanted it 😉 me too… 😀
What a gorgeous cake! That pear spiral is simply beautiful. Can’t go wrong with those flavors either, sounds positively delicious!
Thank you Anna!
This is SO stunningly beautiful… lovely way to spend an afternoon 🙂
Oh SO pretty!!! And so Fall-y. I want it.
What a beautiful cake! It looks just like a flower. I have to try to make a gluten-free version. Thank you for your beautiful pictures 🙂
Love this!! Perfect fall cake–and those pears are so beautifully arranged. I totally agree with you when it comes the baking, sometimes it has nothing to do with eating, and all to do with just getting in the kitchen and creating something out of nothing 😉
Baking this skillet cake instead of taking a nap was the right thing to do in my book! Delicious!! and love that you baked this in a cast-iron skillet! going to try this recipe!
What a beautiful cake! I love baking with pears!
This cake is stunning!! And perfect for fall. I also keep cinnamon and sugar in its own jar- I grew up with cinnamon toast 🙂
Looks delicious. But why the skillet– does it make a different texture? How is it different than using an aluminum pan? (And if one uses the baking pan, should it stay in the oven longer?)
I like the crispy edges and look of the cake baked in a skillet. But it can definitely be baked in another baking dish. I’m not sure if the time will be affected, keep an eye on it and pull it out when a toothpick inserted into the center comes out with a few moist crumbs. The center should also bounce back when gently pressed with your finger.
I tried a variation (with raisins soaked in rum and walnuts) on your other recipe today, the “Apple Buttermilk Cake”, but as a skillet cake. (The two recipes are very close anyway, in terms of ingredients and proportions.) The kids loved it. I may do the pear cake, but with apples (it is apple season after all) in the ring pattern another day when I have more time. Thanks for the response and the nice recipes!